Beef Wellington Bundles

• tablespoons olive oil, divided↗5
• cup loosely packed basil leaves and parsley sprig1⁄2
• cup grated parmesan cheese1⁄4
• teaspoon salt↗1⁄8
• beef tenderloin steaks, 6 ounces each↗6
• tablespoons butter, divided↗4
• lb fresh mushrooms, chopped↗1⁄2
• sheets refrigerated pie pastry↗6
• egg, lightly beaten↗1
• tablespoons all-purpose flour↗3
• cups beef broth↗1 1⁄4
• cup dry red wine or 1/4 cup additional beef broth↗1⁄4
• cup water↗1⁄4
• teaspoon browning sauce (optional)↗1⁄2

Step-by-step instructions

1. 1

   For pesto, in a food processor, combine 3 tablespoons oil, basil, parsley, Parmesan cheese, and salt. Cover and process until smooth; set aside.

2. 2

   In a large skillet, brown steaks in 2 tablespoons of butter and remaining oil for 5-6 minutes on each side. Remove and keep warm. In the same skillet, saute mushrooms until liquid is gone.

3. 3

   Cut each pastry sheet into an 8 inch sqare. Place a steak on each square. Spread steak with about 1 tablespoon of pesto; top with mushrooms.

4. 4

   Bring opposite corners of pastry over steak and pinch seams together tightly. Place in a greased 15-in x 10-in baking pan, brush egg over pastry.

5. 5

   Bake at 450 degrees for 18-20 minutes or until golden brown. Let stand before serving.

6. 6

   For gravy: melt remaining butter in the same skillet; stir in flour until smooth. Gradually stir in the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with beef bundles.